Our Simply Sells gluten free oat flour banana pancakes are the easiest way to make whole grain pancakes for your family. So, for all the gluten free peeps out there – you deserve pancakes too! I love that the recipe calls for pantry staples because I always have the ingredients on hand. I have made pancakes that use store bought mixes, like in my paleo banana pancakes recipe, but if you don’t have a pancake mix on hand these gluten free pancakes really are the next best thing.
Another plus with this recipe is the protein content that will keep you going for the day because of the number of eggs used! I only use natural ingredients to sweeten the pancakes, and they win my kids’ approval every time. It can be hit or miss with other foods, but I always seem to hit the mark with these. To be honest, I would rather save the sweetness for the toppings anyway. 😉
These Pancakes are Easy!
For this recipe, I mix the pancake ingredients right in my Vitamix blender! I always say the less dirty dishes the better – can I get an amen? Haha! I start by putting two cups of whole grain, old fashioned, gluten free rolled oats in the Vitamix and blending the oats for approximately 10 seconds to flour consistency. Next, I add the bananas, eggs, almond milk (or milk of choice), honey, and vanilla. Admittedly, first mixing the liquid ingredients, and then adding the rest of the ingredients would be better, but as a busy mom I am just fine blending it all at once.
One of my favorite kitchen hacks is to use the ladle that comes with my Instant Pot. The ladle has a little hook on it that can rest on the edge of the blender, and its scoop size portions the pancake batter just perfectly. Yes, I love finding little tricks – you’re welcome!
Cooking the pancakes
With the mixture ready and my ladle in place, I heat my griddle up to 250 degrees Fahrenheit. I prefer the griddle heat a little low so I don’t burn the pancakes and they cook evenly. Also, I only butter the griddle for the first batch to prime the griddle. The color of the pancakes seems to turn out better after the first batch and they don’t seem to stick to the griddle after this, but use your best judgement. It is a known fact that the first pancakes are not always as pretty as the following ones so don’t feel bad.
I can fit eight small pancakes on the griddle. You can tell that they need flipped when the edges are slightly browned and look slightly dry (not shiny like the raw batter). The pancakes will also start to bubble a bit in the middle when they’re ready to flip, and they should be a light golden brown. I serve the pancakes with toppings of choice.
Making ahead of time & storage
I like to make extra pancakes and freeze them for when the kids want a quick morning breakfast before school. I lay the pancakes out on a cookie sheet and freeze them right on the cookie sheet. Once frozen, I store them in a zip lock freezer bag. You can either microwave a frozen pancake for 25-30 seconds or place it in your toaster to warm it up.
On the weekends, to create a fun experience I love to set up a pancake bar for my kids. I lay out lots of fruits, chocolate chips, and even rainbow sprinkles in small bowls and put out a can of whipped cream. The whipped cream brings a huge smile. We even plan this same fun experience when hosting our adult friends around special occasions like Thanksgiving, Valentine’s day, or Christmas time.
These Simply Sells gluten free oat flour banana pancakes really are a favorite staple in our house and we make many variations. They ensure a nutritious but delicious breakfast. We have been known to even make them for dinner. I really do hope you enjoy! 🍴Print
Gluten Free Oat Flour Pancakes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12–24 medium sized pancakes 1x
- 2 cups whole grain organic gluten free oats
- 2 eggs
- 3 medium to large bananas
- 2 tablespoons honey
- 1/4 cup almond milk
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1–2 teaspoons butter
- 1 teaspoon cinnamon (optional)
- Heat a pan or griddle to medium high heat.
- To your blender add your whole grain organic gluten free oats and blend on high for 5-10 seconds. The consistency should look like flour.
- Pour out the oat flour into a bowl add baking powder and salt and then set aside.
- In the blender add the eggs, bananas, honey, almond milk, and vanilla (cinnamon-if desired). Then add back in the oat flour last.
- Blend all ingredients for 15-20 seconds or until mixture is fully blended with no lumps.
- In the pre heated pan or griddle add a pat of butter. Once melted, ladle approx. 1/4 cup pancake batter at a time into the pan.
- Cook until bubbles start to form on the surface of the pancakes and the edges start to lift slightly from the pan or griddle.
- Flip pancakes and cook for another 1-2 minutes. Serve and enjoy!!